Nick’s Picks- Mexican Street Corn Salad Ingredients 4 ears of sweet corn 1/2 small, red onion (1/4 c.) 1/2 red pepper, diced and sauteed 1 tomato, died and drained (1 c.) 1 jalapeno, seeded and diced 1/8 c. mayonnaise 1/8 c. sour cream 2 tsp. lime juice 1 tsp. chili powder 1 tsp. cumin 1
Nick’s Picks- Italian Summer Squash Bake Ingredients Bake- 10 oz cooked 93% ground beef (2 Leans) 1 cup (8.46 oz) canned Italian diced tomatoes – less than 5 g of carbs per 1/2 cup 1/2 tsp garlic powder (1 Condiment) 1/8 tsp salt – optional (1/2 Condiment) 1/8 tsp pepper (1/4 Condiment) Cheese Filling- 4
Nick’s Picks- Balsamic Tomato Cucumber Salad Ingredients 1 medium Tomato, diced 1 medium Cucumber, diced ½ medium Red Onion, finely diced 1 handful Fresh Basil, finely chopped* 3 tablespoons Extra Virgin Olive Oil** 3 tablespoons Balsamic Vinegar 1 teaspoon Sugar ¼ teaspoon Salt Sprinkle Black Pepper, to taste Method- Inspired by my (Tim’s) garden’s surplus
Nick’s Picks- Cheery Cherry Dessert Bars Ingredients 1 c. butter, softened 2 c. sugar 3 c. flour 4 eggs 1 tsp. vanilla extract 2 cans cherry pie filling Method- Preheat oven to 350. In a mixer, cream the butter and sugar. Add the eggs and vanilla and beat. Add flour until sticky dough forms. Spread
Nick’s Picks- Honey Lime Siracha Shrimp Ingredients 1 Pound Raw Shrimp, Peeled and Deveined 1 Tbsp Fresh Grated Ginger 2 Garlic Cloves, Minced 2-3 Tbsp Siracha 2 Limes, Zested and Juiced 2 Tbsp Hoisin 2 Tbsp Honey 1 Bell Pepper, Sliced 1 Onion, Sliced 2 Cups Snow Peas Oil Method- Marinate the shrimp for at
Nick’s Picks- Spicy Slow Cooker Beef Ingredients Approx 2.5 Pounds Cubed Beef (I used chuck roast and cut into 1″ cubes) 3 Tbsp Corn Starch 1 Tbsp Ground Ginger 2-3 Thai Red Chili Peppers, Chopped 5 Tbsp Soy Sauce 1 Tsp Sesame Oil 3 Garlic Cloves, MInced 2 Tbsp Fresh Grated Ginger 2 Tbsp Honey